American Kitchen Classic Chicago Style Hot Dog - cooking recipe

Ingredients

6 hot dog buns or 6 hoagie rolls, split
3 tablespoons unsalted butter, melted
1 tablespoon poppy seed
1 teaspoon poppy seed
6 all-beef hot dogs (Vienna Beef is recommended)
6 dill pickle spears (Claussen Kosher Dill is recommended)
12 tomatoes, wedges
yellow mustard (Frenchs or Plochmans is recommended)
sweet relish
1 small white onion, finely chopped
6 (1 1/2 inch) pickled hot green chili peppers (Vienna Sport Peppers) or 6 pepperoncini peppers
celery salt, to taste

Preparation

Brush outsides of the hot dog buns with butter and sprinkle with poppy seeds. Bake, split sides down, at 350 degrees F until warm, about 5 minutes. Set aside.
Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns.
Arrange a dill pickle spear in crevice between the bottom of the bun and the hot dog and 2 tomato wedges in crevice between the top of the bun and the hot dog. Squirt yellow mustard over each in a zigzag; top with a generous dollop of sweet relish.
Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve.